Chipotle Chicken Burrito

🥘 Ingredients

• Monterey Jack cheese
  1.333 c
• adobo sauce
  1-2 tbsp
• burrito-size flour tortillas
  4
• chipotle chile in adobo sauce
  1
• cooked white rice
  1.333 c
• fresh cilantro
  4 tbsp
• guacamole
• kosher salt
• pico de gallo
  3/4 c
• pinto beans
  14 oz can
• shredded romaine lettuce
  1.333 c
• shredded rotisserie chicken
  1.5 c
• vegetable oil
  1 tbsp
• water
  3/4 c

🍳 Cookware

• medium pot

1. 1

   Heat vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo , the chopped chipotle chile in adobo sauce plus adobo sauce from the can; cook until the mixture starts to sizzle, about ⏱️ 2 minutes . Add pinto beans (drained and rinsed) and water ; bring to a low boil, then stir in shredded rotisserie chicken and cook until the mixture is slightly thickened, about ⏱️ 2 minutes . Stir in fresh cilantro (roughly chopped) and season with kosher salt .

   vegetable oil: 1 tbsp, pico de gallo: 3/4 c, chipotle chile in adobo sauce: 1, adobo sauce: 1-2 tbsp, pinto beans: 14 oz can, water: 3/4 c, shredded rotisserie chicken: 1.5 c, fresh cilantro: 4 tbsp, kosher salt
2. 2

   Heat burrito-size flour tortillas as the label directs. Arrange cooked white rice (warmed) horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with Monterey Jack cheese (shredded), chicken mixture, shredded romaine lettuce , and the remaining pico de gallo.

   burrito-size flour tortillas: 4, cooked white rice: 1.333 c, Monterey Jack cheese: 1.333 c, shredded romaine lettuce: 1.333 c
3. 3

   Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides, and roll up tightly. Cut the burritos in half and serve with guacamole if using.

   guacamole